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Lemon risotto with caramelized cherry tomatoes
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 631
  • Fat about 29g
  • Carbohydrates about 76g
  • Protein about 16g
This is needed
This is needed for 2 people
  • 1 tbsp olive oil
  • 150 g risotto rice
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 4 dl vegetable bouillon
  • 0.5 lemon, use grated zest and juice
  • 40 g grated Grana Padano
Cherry tomatoes
  • 20 g butter
  • 20 g sugar
  • 100 g cherry tomatoes, halved
  • 0.5 lemon, use only the juice
  • 20 g walnut kernels, coarsely chopped
  • 2 pinches salt
  • a little pepper
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And that's how it's done
And that's how it's done
Heat the oil in a pan, sauté the onion and garlic, add the rice and sauté until translucent, stirring constantly. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese, lemon zest and juice.
Cherry tomatoes
Melt the butter in a wide-bottomed frying pan. Add the sugar and simmer, swirling the pan occasionally until a light brown caramel has formed. Place the tomatoes (cut side down) in the buttery caramel, cook briefly, add the lemon juice and nuts, season. Cook for approx. 2 mins. over a medium heat, turning the cherry tomatoes once.

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